Cinnamon Sugar Cream Cheese Rolls

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Cinnamon Sugar Cream Cheese Rolls – The Irresistible Sweet Treat You’ll Bake on Repeat

Imagine the comforting aroma of cinnamon sugar swirling through your kitchen. Now picture pulling a pan of golden, fluffy rolls out of the oven—each one filled with a ribbon of tangy cream cheese and finished with a drizzle of sweet glaze. These Cinnamon Sugar Cream Cheese Rolls are a magical cross between classic cinnamon rolls and a bakery-style cream cheese Danish.

They’re indulgent but approachable, impressive yet easy enough for a weekend bake. Whether for brunch, holiday mornings, or simply to treat yourself, these rolls deliver pure joy in every bite.

 Why This Recipe is a Total Game-Changer

• Cream Cheese in Every Bite – Not just in the frosting—swirled inside for extra richness.
• Pillowy Soft Dough – A tender, fluffy base that melts in your mouth.
• Perfect Flavor Balance – Sweet, spiced cinnamon sugar meets tangy cream cheese.
• Showstopping Yet Easy – No professional bakery skills required.

Equipment

• Stand mixer with dough hook or large mixing bowl + wooden spoon
• Mixing bowls (for fillings & glaze)
• Whisk or hand mixer
• Rolling pin
• 9x13-inch baking dish
• Offset spatula or spoon for spreading
• Serrated knife or unflavored dental floss for slicing

 Ingredients

For the Sweet Dough

• ¾ cup warm whole milk (110°F / 43°C)
• 2 ¼ tsp (1 packet) active dry yeast
• ¼ cup granulated sugar
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour, plus more for dusting
• ½ tsp salt

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract

For the Cinnamon Sugar Swirl

• ¼ cup unsalted butter, very soft
• ½ cup packed light brown sugar
• 2 tbsp granulated sugar
• 1 ½ tbsp ground cinnamon

For the Glaze

• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• ½ tsp vanilla extract

 Step-by-Step Instructions

Step 1: Make the Dough

1. In a stand mixer bowl, combine warm milk, yeast, and ¼ cup sugar. Let sit 5–10 minutes until foamy.
2. Add egg, melted butter, flour, and salt. Mix on low, then knead 5–7 minutes until smooth and elastic. (Or knead by hand 8–10 minutes).
3. Place dough in a greased bowl, cover, and let rise 1–1.5 hours, or until doubled.

Step 2: Prepare the Fillings

• Cream Cheese Filling: Beat cream cheese, sugar, and vanilla until smooth.
• Cinnamon Sugar: Mix brown sugar, granulated sugar, and cinnamon in a bowl.

Step 3: Assemble the Rolls

1. Punch down dough, then roll into a 12x16-inch rectangle.
2. Spread softened butter evenly.
3. Sprinkle cinnamon sugar mixture over the dough.
4. Drop spoonfuls of cream cheese filling, then spread gently into a thin layer.
5. Roll tightly from the long side into a log, pinching seam to seal.
6. Slice into 12 rolls using a serrated knife or floss.

Step 4: Rise & Bake

1. Place rolls cut-side up in a greased 9x13-inch dish. Cover and let rise 30–45 minutes until puffy.
2. Preheat oven to 350°F (175°C).
3. Bake 22–28 minutes, until golden brown and cooked through.

Step 5: Glaze & Serve

1. Let rolls cool 10–15 minutes.
2. Whisk powdered sugar, milk, and vanilla until smooth.
3. Drizzle glaze over warm rolls. Serve immediately.

 Pro Tips for Success

• Temperature matters – Warm milk activates yeast without killing it.
• Use room-temp dairy – Soft cream cheese and butter spread smoothly.
• Slice with floss – No squished rolls!
• Don’t overbake – They should be golden, not dry.
• Make-ahead option – Refrigerate assembled rolls overnight, bake the next day.

 Variations & Substitutions

• Add Nuts – Sprinkle chopped pecans or walnuts over the filling.
• Fruit Swirl – Add raisins, chopped apples, or cranberries.
• Glaze Swap – Try a cream cheese glaze instead of simple vanilla.
• Flour Swap – Use bread flour for an even chewier texture.

 Serving, Pairing & Storage

• Serve warm with coffee, tea, or hot chocolate.
• Pair with fresh fruit for a balanced brunch spread.
• Store covered at room temp for 2 days, refrigerate up to 5 days.
• Freeze unbaked rolls tightly wrapped for up to 3 months; thaw, rise, then bake.

 Frequently Asked Questions

Q: Can I use instant yeast instead?
Yes—mix it directly with the flour. Rise times stay similar.

Q: My kitchen is cold—how do I help the dough rise?
Place it in an off oven with the light on, or near a warm appliance.

Q: Can I make these without a stand mixer?
Definitely! Knead by hand until smooth and elastic.

Q: How do I store leftovers?
Keep at room temp for 2 days, refrigerate up to 5, or freeze for longer storage.

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Cinnamon Sugar Cream Cheese Rolls

Fluffy rolls swirled with cinnamon sugar and cream cheese, baked golden, and drizzled with glaze. A bakery-worthy treat made at home.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 12

Ingredients Equipment Method Notes

Ingredients

  

Dough:

• ¾ cup warm whole milk 110°F / 43°C
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar
• 1 egg room temp
• ¼ cup melted butter
• 3 cups all-purpose flour
• ½ tsp salt

Cream Cheese Filling:

• 8 oz cream cheese softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• Cinnamon Sugar Swirl:
• ¼ cup softened butter
• ½ cup light brown sugar
• 2 tbsp granulated sugar
• 1 ½ tbsp cinnamon

Glaze:

• 1 cup powdered sugar
• 2 –3 tbsp milk or cream
• ½ tsp vanilla extract

Equipment

• Stand mixer or mixing bowl
• Rolling Pin
• 9×13-inch baking dish

Method

 

1. Mix warm milk, yeast, and sugar; let foam 5–10 mins.
2. Add egg, butter, flour, and salt. Knead until smooth; rise 1–1.5 hrs.
3. Beat cream cheese, sugar, and vanilla. Mix cinnamon, sugars, and cinnamon separately.
4. Roll dough into 12x16 rectangle. Spread butter, sprinkle cinnamon sugar, spread cream cheese filling.
5. Roll into a log, slice 12 rolls.
6. Arrange in greased dish, rise 30–45 mins.
7. Bake at 350°F for 22–28 mins until golden.
8. Cool 10 mins, drizzle glaze, and serve.

Notes

Overnight option: Refrigerate shaped rolls, bake next day.

Add nuts or fruit for extra flavor.

Best enjoyed warm!